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Oatmeal cake makes a delightful and hearty breakfast, especially when served warm in a bowl of almond milk. Here, I made the cake with fresh peaches, but any fruit or combination of fruits will do. I have discovered strawberries and blueberries to be a fine pair.

This recipe will satisfy two hungry yogis after a morning practice, or perhaps three or four people with smaller appetites.

Ingredients:

• 1/2 C + 3 T flour (up to half can be whole wheat; the other half should be white whole wheat, whole wheat pastry, or, if you must, all-purpose)
• 1/4 C + 2 T rolled oats
• 1/4 C granulated sugar of choice (e.g., white, brown, palm, raw, turbinado, sucanat, etc. — or any combination of these)
• 1 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp cinnamon (or more, to taste)
• 1/4 cup soy milk or almond milk
• 1/2 tsp vanilla extract or almond extract
• 2 T applesauce
• 1 T cornstarch
• 1/2 C fruit of your choice (chopped in small pieces, unless it’s something like blueberries)

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a standard-sized (8 inch) bread pan.
2. In a mixing bowl, combine flour, oats, sugar, baking power, cinnamon and salt.
3. In a separate mixing bowl, combine the milk, applesauce, cornstarch, and vanilla.
4. Add the wet mixture to the dry mixture, and stir until the batter is just moistened (lumps are okay).
5. Gently fold in the chopped peaches and whatever other fixings you may have selected.
6. Pour the batter into the oiled pan and bake 20-25 minutes, or until cake is golden brown on the top. When finished, a toothpick or knife inserted into the cake should come out clean. Note: the batter will only fill up an inch or so of the pan, and when the cake is finished, it will only be about 2 inches tall — not the size of a full loaf of bread. But, the bread pan provides a good shape and size for this cake.
7. Allow the cake to cook in the pan for a 5-10 minutes, and then on a rack for at least five minutes more.
8. Serve warm, preferably in a bowl of almond milk, and enjoy!

Variations:

• You can substitute 1/2 of a ripe mashed banana for the applesauce — it will give the cake a lovely banana flavor.
• If you want to get fancy, add chopped nuts, chocolate chips, carob chips, coconut flakes, or chopped crystallized ginger.
• Allspice or nutmeg can be used instead of, or in addition to, the cinnamon.
• Experiment with different kinds of flours, such as spelt, instead of the whole wheat.